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Saturday, March 3, 2012

Bratwurst with Beer and Cabbage

From the kitchen of One Perfect Bite...There was a period of years, actually decades, when I refused to let sausage of any type cross my lips. I blame that on that on my ill-spent childhood and a completely unplanned encounter with alcohol when I was all of 4 years old. The neighbors had all come together at our house to celebrate V-J Day and my parents were serving a sweet ceremonial-type wine that was commonly offered to guests back in the day. There was an accident in front of the house and they all trooped out to see what was going on. I had been eying their glasses all evening and convinced they were drinking grape juice, proceeded to down every glass in the room. Loved it! At least initially. Mom didn't, but there wasn't much she could do with the house full of guests. So, while glaring at me, she went about her business and readied a spread that included salads and an assortment of grilled sausage and hot dogs. Though I was by this time feeling decidedly unwell, I dared not refuse the hot dog I had been given. I managed to down two or three bites before Bacchus exacted his revenge. It would be another 40 years before I could swallow any type of bun-encased sausage and I still, to this day, haven't had another glass of sweet wine. Now, that bit of my history is what makes today's recipe so unusual. I actually made bratwurst this week and shared it with company, albeit on a beach. I used a recipe that was developed by Emeril LaGasse and I was really pleased with the result. Because we were also feeding children, I used a non-alcoholic beer to cook the sausage and make the cabbage topper. I used O'Doul's Amber, which I often use for cooking when I want the flavor of hops without the bitterness. It is hard to spoil really good bratwurst unless it is overcooked, but the toppings used to smother it can often be problematic. That is not the case here. This would be a wonderful dish for game day or any male gathering, so I'm passing the recipe on to you. Here's how this version of bratwurst with beer and cabbage is made. I really think you'll be pleased.

Directions:1) Preheat grill. Place beer in a saucepan, over medium heat. Bring liquid to a boil. Add sausages and cook for 10 minutes. Remove sausages from liquid, but reserve liquid. Set sausages aside.2) Render bacon in a large saute pan set over medium heat, until crispy, about 6 to 8 minutes. Remove bacon and set aside. Discard all bacon fat except for 1/4 cup. Place 1/4 cup of fat back into pan and add onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until cabbage is tender. Stir in garlic, mustard and 2 cups of cooking liquid from sausages. Bring liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Re-season with salt and pepper. Place sausages on grill and cook for 2 minutes on each side. To serve, place sausages between each bun. Top each sausage with some of the smothered cabbage. Yield: 8 servings.

This sounds divine! My oldest son is a huge fan of any sausage but especially bratwurst! I can't wait to make this for him! Hope you are doing well! I've missed reading your recipes and look forward to catching back up!Carolyn

I love that story, Mary..ha ha. I'm not sure if you could have picked a worse food to eat after your "sneaking." I have to admit, I love sausage with Bratwurst ranking very high...this sounds wonderful!

You had me with bratwurst and then it just got better. Your sandwiches look and sound delicious. I had a similar childhood experience with Mounds candy bar. It wasn't the souce, but rather the flavor I recalled and to this day I eat neither them or Almond Joy and very little dried coconut.

You do tell a wonderful story, along with a great recipe. Thanks for sharing both. Brats are a summertime favorite here. Mr. Rosemary just loves to put one on a stick and roast it on an open fire, with a beer in the other hand, of course.

I could go either way on the bratwurst, but that smothered cabbage with bacon and beer has reeled me in, great idea! It's a good thing your early exploits only turned you off sausage on not wine entirely!

Hi Mary, found out about you from Duncan Horne over in Malaysia and will spend more time later. Just wanted to say hi from NC and I love to cook so I will be hopefully using some of your recipes soon. Have a great weekend.Odiehttp://odielangley.blogspot.com

I've got the picture--your mother glowering at you and you ashen and shaky!! So glad you could enjoy this meal. It looks delicious!! I never considered using a non-alcoholic beer in this way. Great idea!

That is such a funny story, Mary! But, I know how foods that make us sick never end up on our tables ever or at least, for a long time. It happens to me too. I've always been intrigued by sausage-making and admire people who make their own. :) Great recipe!

I still cant drink apple juice because a then nephew used to spit it on me at age 11/2. I understand the trauma! However, this meal looks so appetizing I would love to make it and devour it in these cold days we've been having.

I always find it interesting to see recipes that cook brats in beer before grilling them. I learned from my Michigan Upper Peninsula (brat country) friends that the better way to deal with brats is to grill them first. Then simmer for as long as you want in beer. We have been doing it that way for years. Try it and let me know what you think! :)

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